How to Make Pesto Out of (Almost) Anything

Riddley Gemperlein-Schirm

July 15, 2016

Please do not buy pesto. This is a plea, a P.S.A., if you will: Do not, under any circumstance, purchase a prepared jar of pesto. Because making pesto is so dang easy you could be halfway done before you're even finished with this article.

Pesto is also one of the most customizable spreads there is—and a good way to avoid food waste. Basil is for sure great--but so are radish tops, kale, collard greens, or whatever else you have in your crisper. You can use whatever nuts you have on hand (or not). And you can use up the odd bits of salty, hard cheese (or not).

2. Toasted nuts: This can be pine nuts, walnuts, almonds, pistachios, macadamia nuts, hazelnuts, pecans, pepitas, or sunflower seeds. Be sure the nuts are toasted, though, as this deepens their flavor. Use about 1/4 to 1/2 cup (if your pesto's tasting too herby, just add more nuts).

3. Grated cheese: Parmesan and pecorino Romano are a good bet here. You want it salty and sharp. Start with 1 cup of grated cheese and add more as desired. For vegan or dairy-free pesto, substitute nutritional yeast, and use about 1/4 cup.

4. Garlic: One or two average-sized cloves will do for a mild garlic flavor, but you can use up to 4 if you love a rawgarlic bite. If you go a little overboard and the pesto's too garlicky, add a touch more cheese to neutralize.

5. An acid: Fresh lemon juice is good here, but you can also use sherry vinegar or red wine vinegar—or a combination of all three. Use 1 to 3 tablespoons, depending on your desired flavor (taste as you go).

7. Salt: Obviously—just season to taste.

6. Olive oil: Use the good stuff here. You'll need quite a bit, usually anywhere from 1/3 to 2/3 cup. You want the pesto's texture to be, loose but still coarse (if you use a base like peas or edamame, the pesto will be thicker and more paste-like, so don't freak out and start adding more and more oil--you can also add a few tablespoons of water to loosen it up).

* Feel free to add anything "extra" into the mix. This includes: olives, anchovies, roasted garlic, preserved lemon, and capers. They're completely optional, but if you like them, use 'em. Add a little bit, taste, and add more if necessary.

And here's how to pull your personal pesto together:

1. Place the something green, nuts, anything "extra," cheese, and garlic in a food processor. Pulse until finely chopped. Add the acid and salt and pulse again until combined. Then, add the olive oil and pulse until well-blended, but still a little coarse. Taste and adjust seasonings, as needed. That's it--you made pesto.

Now that you have all this pesto, you'll want to eat it, of course. Here are some ideas: